Caramelized onion frittata with chimichurri sauce

Chimichurri is an Argentinean blend of finely chopped parsley, oregano, and onion puréed with olive oil, vinegar, and garlic, and cayenne pepper. Traditionally, this vivid green sauce is an accompaniment to meat; but here it tops thin wedges of a frittata, an Italian "egg pie," with the ingredients mixed into the eggs rather than being folded inside, as in a French omelet. The servings, as described here, are for appetizers; but larger servings are perfect for a light meal.

To make the sauce, process all the ingredients in a food processor until smooth. Taste and adjust the seasoning. Set aside.

To make the frittata, preheat the oven broiler. Heat the butter and oil in a large ovenproof skillet, preferably nonstick, over medium-high heat. When the butter is melted, add the onion and cook, stirring occasionally, for about 5 minutes, or until the onion is translucent and the water has cooked off. Reduce the heat to low; continue to cook, stirring occasionally, until the onion strips are tender and nicely browned, about 20 minutes.

While the onion is cooking, lightly beat the eggs in a medium bowl; stir in the cheese, salt, and pepper. When the onions are cooked, scrape up the browned bits in the bottom of the pan and pour the egg mixture into the skillet. Cook, undisturbed, until the edges and bottom of the frittata are firm, about 10 minutes.

Transfer the skillet to a broiler rack about 4 or 5 inches from the heating element. Broil for about 3 minutes, or just until the top of the frittata is set and lightly browned; watch closely so the eggs do not overcook.

To serve, slice the frittata into 12 thin wedges. Serve warm or at room temperature; top each serving with about 2 teaspoons of the sauce.

Advance preparation

The sauce will keep for up to 2 days in a covered container in the refrigerator. Bring to room temperature to serve with a freshly made frittata.

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